Nigerian Nkwobi @africa

Ingredients

• 1 kg Meat cow foot
• 2 cubes of knorr
• 10 leaves of utazi
• 1 tsp Edible potash
• 200 ml Palm oil
• 1 cup Ugba
• 6 Peppers Scotch bonnet
• 2 slice Onions
• 3 seeds of ehu calabash nutmeg
• Salt to taste

INSTRUCTIONS

1. Season the meat with onions, two seasoning cubes and a teaspoon of salt. cook for 45 minutes. 15 minutes if you are using a pressure cooker.
2. You just want the meat soft and easy to chew. The meat stock should be small and thick.
3. boil the ugba for just 3 minutes with small water to eliminate fermenting bacterias.
4. Disolve the potash in one cup of water and filter into a pot.
5. Add the palm oil to the pot and stir very well, it should thicken and become yellow.
6. To the same pot, add ground crayfish, Ugba, pepper and salt to taste.
7. Add a seasoning cube, [utazi leaves, ehu, and peppers] (all pounded together)
8. Stir together and add the meat.
9. Stir and serve.
10. Note: Some of the utazi should be pounded while the rest should be sliced. You add the pounded one during the preparation process and used the sliced one for decoration.